Raspberry Cheesecake Swiss Roll
Hello there!
When heading towards summer, foods become even more bright and lighter to eat. A dessert which is perfect for this is a Swiss roll as it is a fat-less sponge and is super light due to the eggs being whisked up until they are voluminous. It is a very versatile dessert since you can add whatever fillings you like, from fresh fruits and cream to whatever jams or marmalade you have in the cupboard. For a twist I created this raspberry cheesecake Swiss roll which has a sweet cream cheese filling, accompanied by fresh raspberries and crushed biscuit pieces to create two desserts in one! This recipe serves 6 people and each pieces is under 200 calories so can be enjoyed as part of a healthy lifestyle. Enjoy!
The Recipe: Raspberry Cheesecake Swiss Roll
Serves 6
75g caster sugar
75g self raising flour
Combine the cream cheese, vanilla extract and icing sugar together, don't over mix this mixture or it will become too soft. Wash your raspberries and roughly break up the digestive biscuits with a rolling pin.
Once the Swiss roll is cold, unroll it and fill with the cream cheese filling, raspberries and digestive biscuits. Use the grease-proof paper to roll up the Swiss roll to encase the filling and trim the ends to make it neater. Top with raspberries and a dusting of icing sugar.
When heading towards summer, foods become even more bright and lighter to eat. A dessert which is perfect for this is a Swiss roll as it is a fat-less sponge and is super light due to the eggs being whisked up until they are voluminous. It is a very versatile dessert since you can add whatever fillings you like, from fresh fruits and cream to whatever jams or marmalade you have in the cupboard. For a twist I created this raspberry cheesecake Swiss roll which has a sweet cream cheese filling, accompanied by fresh raspberries and crushed biscuit pieces to create two desserts in one! This recipe serves 6 people and each pieces is under 200 calories so can be enjoyed as part of a healthy lifestyle. Enjoy!
accompanied by fresh raspberries and crushed biscuit pieces to create two desserts in one! This recipe serves 6 people and each pieces is under 200 calories so can be enjoyed as part of a healthy lifestyle. Enjoy!The Recipe: Raspberry Cheesecake Swiss Roll
Serves 6
For the sponge:
3 eggs75g caster sugar
75g self raising flour
For the filling:
100g cream cheese (I used light cream cheese and it worked just fine)
1 tsp vanilla extract
10g icing sugar
75g rapsberries, plus extra for decoration
50g digestive biscuits
Preheat your oven to 220°C/200°C fan/gas mark 7 and line a 28cm x 18cm tin with grease-proof paper. In a bowl, whisk the eggs and sugar together using an electric hand whisk until light and frothy.You should be able to draw a figure of eight on the top and it stay there for a few seconds before disappearing. Carefully sieve the flour in a little at a time and gently fold together.
Pour the mixture into the prepared tin and bake for 8-10 minutes. Place a rectangular piece of grease-proof paper on your work surface ready for when the sponge is baked. It is cooked through when a skewer comes out clean and springs back when gently touched.
Whilst still warm, turn the sponge out onto the grease-proof paper on the work surface and remove the paper it was baked in. Score the short edge of the sponge with a knife about 1cm in and gently roll the sponge up with the grease-proof paper inside it. Leave it to cool whilst you prepare the filling.
10g icing sugar
75g rapsberries, plus extra for decoration
50g digestive biscuits
Preheat your oven to 220°C/200°C fan/gas mark 7 and line a 28cm x 18cm tin with grease-proof paper. In a bowl, whisk the eggs and sugar together using an electric hand whisk until light and frothy.You should be able to draw a figure of eight on the top and it stay there for a few seconds before disappearing. Carefully sieve the flour in a little at a time and gently fold together. Pour the mixture into the prepared tin and bake for 8-10 minutes. Place a rectangular piece of grease-proof paper on your work surface ready for when the sponge is baked. It is cooked through when a skewer comes out clean and springs back when gently touched.Whilst still warm, turn the sponge out onto the grease-proof paper on the work surface and remove the paper it was baked in. Score the short edge of the sponge with a knife about 1cm in and gently roll the sponge up with the grease-proof paper inside it. Leave it to cool whilst you prepare the filling.
Combine the cream cheese, vanilla extract and icing sugar together, don't over mix this mixture or it will become too soft. Wash your raspberries and roughly break up the digestive biscuits with a rolling pin. Once the Swiss roll is cold, unroll it and fill with the cream cheese filling, raspberries and digestive biscuits. Use the grease-proof paper to roll up the Swiss roll to encase the filling and trim the ends to make it neater. Top with raspberries and a dusting of icing sugar.
Raspberry Cheesecake Swiss Roll...ta dah!
Hope you liked this recipe and are enjoying the lovely weather at the moment!
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https://littlechefbeth.blogspot.com
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